300g. OLYMPOS strained yogurt 2%

4 g. dill leaves

12 g. parsley leaves

4 g. coriander leaves

60 g. parmesan, grated

10 g. lemon juice

3 g. garlic, peeled off

5 g. anchovy

10 g. salt

10 g. white-wine vinegar

20 g. water

10 g. olive oil

10 g. sunflower oil


In the bucket of the blender, add all ingredients. Whisk at a high speed, until they are all well-dissolved and homogenous and until they get a light-green color.


*You can combine this dressing with fried chicken, potatoes, falafel, fish, nachos, tacos, in meat balls, burgers and anything you get a taste for.